Kara Bath with Neer Chutney

Breakfast Recipes | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Servings 4

Ingredients

  • For Kara Bath:
  • 1 cup Rava (Semolina)
  • 3-4 tbsp Ghee
  • 2 tbsp Oil
  • 1 tbsp Rai (Mustard seeds)
  • 1/2 tbsp Chana Dal (Bengal Gram)
  • 1/2 tbsp Cumin
  • 2 Sprigs Curry Leaves
  • 1 tbsp Ginger (Grated)
  • 2 Green Chilliles (Finely Chopped)
  • 1 cup Onion (Chopped)
  • Salt (as per taste)
  • 2 tbsp Carrot (Grated)
  • 2 tbsp Beans (Chopped fine)
  • 2 tbsp Capsicum (finely chopped)
  • 2 tbspp Peas
  • 1/4 cup Tomatoes
  • 1/2 tbsp Turmeric
  • 1 tbsp Sugar
  • Coriander (a small bunch)
  • 1 tbsp Vangi Bath Powder
  • 1 tbsp Lemon Juice
  • 2 tbsp Fresh Coconut (Grated)
  • For Neeru Chutney:
  • Ginger (One Inch)
  • 10-12 Garlic (Small)
  • 4-5 Green Chilli
  • Coriander (a small bunch)
  • 15-20 Leaves Mint
  • Salt
  • 2 tbsp Roasted Gram (Phutana)
  • Tamarind
  • 250-300 ml Water
  • 200 gms Fresh Coconut
  • Seasoning for Neeru Chutney:
  • 1-1 1/2 tbsp Oil
  • 1/2 tbsp Rai
  • 1 tbsp Chana Dal (Bengal Gram)
  • 1/2 tbsp Cumin
  • 2 Dry Red Chillies
  • 2 pinches Asafoetida
  • 2 Sprigs Curry Leaves

Instructions

  1. Heat the oil and Ghee together to prepare the Kara Bath. Add the seasoning Rai, Chana Dal, Zeera and Curry Leaves and fry well.
  2. Add grated ginger chopped greenchilliies chopped onion to the seasoning and fry till onion turns soft. Now add Capsicum, Peas and Carrot to the onion and fry for 2-3 minutes.
  3. Add Semolina to the fried vegetables and roast on low heat till Rava changes colour.
  4. At this stage add chopped tomato and fry for 2 minutes. Add boiling water, sugar and turmeric. Mix well and let the mixture come together well without forming lumps.
  5. Once the water is absorbed and the semolina mixture thickens, sprinkle Vangi bath Powder some Kothmir on top and pour 1 tbsp of Ghee over the mixture. Leave it covered on the flame for 2-3 minutes more.
  6. When you see that the Semolina is cooked. Add another 1 tbsp Ghee. Leave it covered on the flame for 3-4 minutes
  7. Before taking the vessel down from the fire, sprinkle grated fresh coconut coriander and lemon juice. Mix well
  8. Grind all the ingredients for Chutney along with a little water. Then add a cup of water and thin out the chutney
  9. Heat oil and fry all the seasoning ingredients on medium flame till a nice brown. Mix this into the Chutney.
  10. Serve the Kara Bath in the centre of a plate. Pour Neeru Chutney all around the Kara Bath. Enjoy the dish!